More on spontaneous fermentation

[randy_byers]

I wrote recently in passing about how the Belgian practice of using local wild yeast and microflora in the brewing process has begun to spread to the US. Jeff Alworth at the Portland beer blog Beervana has now written an interesting and informative post about American Lambics in which he talks about the history of the spontaneous fermentation

Comments

[voidampersand]

I bought some maple syrup in Quebec after the Worldcon. A few weeks later back at home I looked at it and the plastic jug was bulging. I opened it up and it smelled of yeast and was fizzing away like crazy. I boiled it to kill the yeast and put it into a clean jar and am now keeping it in the fridge. Maybe I should have gone for the fermentation experiment, but I don't know about sour maple syrup. I'd rather have the sugar.

[randy_byers]

Sour fermented maple syrup sounds totally fusion to me. I think you missed a good bet!

On second thought, it sounds awful.